Reviewed: Apr. 8, 2012

This is a frequent request by my friends and family for dessert. I never have time to soak overnight but no complaints.

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KatieDid

Reviewed: Mar. 16, 2012

turned out excellent! Be sure to sprinkle lots of sugar so they are crisp.

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arnandlor

Cooking Level: Intermediate

Home Town: Orangeville, Ontario, Canada

Reviewed: Jan. 26, 2012

I put this all together and baked without the overnight soaking part. I thickened the sauce with a little cornstarch and added some red food color. The tops were nicely crunchy and the bottoms were moist but I wouldn't say soggy. Tasted like quick cherry pie! I tried one microwaved for breakfast the next day, of course the crunch is gone, but it was still tasty. These definitely need to be baked and then eaten right away. Thanks for the recipe!

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sassyoldlady

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Cooking Level: Intermediate

Living In: Toledo, Ohio, USA

Reviewed: Jan. 18, 2012

I made these for my step-father-in-law's birthday dessert, as he'd requested "something cherry". Since his birthday is 2 days before Christmas, I appreciated the fact these were "make-ahead-able". That being said, I didn't LOVE these. Perhaps because I was expecting more of a crust type sensation than the tortilla provides? They were good and a nice change of pace from a more traditional pie or crisp, but I'm not sure I'd make them again. THANKS for the recipe, Brigantine!

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lovestohost

Cooking Level: Intermediate

Reviewed: Nov. 29, 2011

saugy mess, taste not too sweet.

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Reviewer:

MichelleD

Cooking Level: Intermediate

Home Town: Blenheim, Ontario, Canada

Living In: Wheatley, Ontario, Canada

Reviewed: Jul. 30, 2011

Just finished making this for the second time, this time around with Peach pie filling. Both times the only adjustments I've made are to double the pie filling used and add cream cheese. My family loved it the first time around with cherry, and the batch in the fridge is going to a church picnic tomorrow - can't wait to try the peach! Thanks for an awesome and easy recipe!

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loudflower

Cooking Level: Intermediate

Reviewed: Jul. 10, 2011

Really enjoy this recipe! Thanks for sharing!!!

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bszostak

Reviewed: May 5, 2011

Wow these are good! They have been in my recipe box awhile and I finally got around to making them. This is quick to put together and the taste is worth waiting for. The instructions call for the enchiladas to soak in the syrup overnight. Per a lot of the reviews I read I put mine in the frig for 3-4 hours then baked. They were not soggy at all. I did not refrigerate the leftovers and loosely put the lid on the pan. They were not soggy the second day either. These were wonderful with cherry and the next time I would like to try with blueberry or peach filling. Thanks Brigantine for sharing this delicious recipe.

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Reviewer:

Molly

Cooking Level: Intermediate

Home Town: Huntertown, Indiana, USA

Living In: Fort Wayne, Indiana, USA

Reviewed: Apr. 16, 2011

Had to use apples...delicious!

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veller74

Cooking Level: Intermediate

Reviewed: Apr. 14, 2011

SO simple and absolutely delish! Great even without almonds. My 4yr old helped with this and we were delighted with the result! Thanx for a perfect recipe.

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